Spelt and Vegetable Stuffed Peppers

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Spelt and Vegetable Stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
Ingredients
100 grams
200 milliliters
4
100 grams
grated Carrots
100 grams
kernels Corn (canned)
2 tablespoons
diced Paprika
2
chopped Onions
2 tablespoons
100 grams
4 tablespoons
chopped Parsley
2 tablespoons
grated Cheese
sweet Paprika
For the sauce
125 milliliters
2 tablespoons
100 grams
sweet Paprika

Preparation steps

1.

Place the spelt and broth in a saucepan, bring to a boil, cover and simmer over low heat until tender, about 20 minutes.

2.

Rinse the peppers, cut off the tops, clean out the seeds and white ribs and chop the tops.

3.

Heat the butter in a pan and sauté the chopped peppers along with the shredded carrots, corn and onions until the vegetables are crisp-tender. Add 1/2 cup water, season with salt and pepper, cover and cook until the vegetables are tender, about 5 minutes.

4.

Preheat the oven to 180°C (approximately 350°F). Grease a baking dish.

In a bowl, stir together the creme fraiche, parsley and cheese, season with salt, pepper and paprika. Fold into the vegetables along with the spelt and spoon the mixture into the peppers. Place in the baking dish, cover with aluminum foil and bake until the filling is piping hot and the peppers are soft, 25-30 minutes.

5.

For the sauce:  Whisk together the vegetable broth, tomato paste and sour cream and season with salt, pepper and paprika.

6.

Arrange the peppers on a plate and serve if desired with fresh herbs.